Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

March 1, 2014

Spiced Apple Cheesecake Coffee Cake

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This is the thickest coffee cake I have ever made.  And honestly, it is one of the best ever.

I first made this at the beginning of last year, after my Dad bought me this Williams Sonoma Baking Book for Christmas.

Since my Dad is a no-chocolate-all cinnamon-sugar-kind-a guy (with the occasional Snickers bar thrown in ... I know, how could you like Snickers and not like brownies?  I don't understand.  But I don't try to either)

Anyways, since my Dad is one of *those* people, this was the first recipe I tried out of the cookbook.



Oh my goodness, was it good.

And I remember it vividly. Guys, I even mentioned it in this blog post about crazy cookies.  I cannot even believe how old that post is!  December of 2012.  Crazy.

But I remember it.


It is incredibly thick.  Like, these slices are not for the faint of heart.  They're like the burgers that are so tall there is no way you could ever get your mouth around it in one bite.  But you'll try as hard as you can anyways.

This the apple coffee cake version of that.

Thanks to the butter and cream cheese combination, the cake is super moist.  The apples make it even better, but despite being so soft inside, these hold up easily to two fisted eaters.  Oh, and people's who eyes are bigger than their mouths, literally.  ^ the macho burger types

How on earth did I get on the subject of burgers? 

Welcome to my brain.  I know you are looking for the exit sign.


So, we've got our tender and moist cake base.  Now we're going to talk apples.  Do you like apples?  I really like apples.  And they shine in this recipe.  They are tossed in cinnamon, nutmeg and brown sugar before being folded into the batter, so the apples and spices meld together while baking.

And finally, look at that crust!  This reminds me a little bit of pound cake.  You know, the crackly crust that reveals a dense and buttery inside? 

This was so good I remember how good it tasted more than a year later.

Ok, enough food talk.  It is a good thing I remember how it tasted because I didn't get to eat any this time around.  I'm *officially* dairy free.  There.  I said it.  I am not a huge fan of allergies and all the hype around them.  I personally think they get too much attention.  I really didn't want to admit I had an allergy to some food.  In fact, I'm having a mini panic attack as I type this.  But after several episodes of me unable to walk from stomach pain, I decided something needed to be done (because I really like being able to walk ... and jump ... and play volleyball.  That is the real reason! :)  I tried full off dairy, full on dairy, and repeat for a couple weeks.  It hasn't solved all of my stomach problems, but when I'm off dairy, I feel much, much better.  It does run in our family, so it gives me more confidence in doing this.  Frankly, I worry that I'm wrong.  I don't want people to make a big deal out of it or treat me differently and earlier, I especially didn't want that to happen if I was wrong about being allergic to dairy.  For some reason (again, welcome to my brain) I feel so self conscious about it.  But I figured you all needed an explanation for all the dairy free recipes.  And I couldn't publish this, describing how amazing it was, without letting you know I really didn't eat it.  But my family did and they gave it two thumbs up!


Spiced Apple Cheesecake Coffee Cake
Recipe Source: Williams - Sonoma Baking Book
Yield: 16 servings

2 medium tart baking apples (I used Granny Smith) peeled, cored, and chopped
3 Tablespoons brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
  
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1-1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all purpose flour
1/2 Tablespoon baking soda
1/4 teaspoon salt

Preheat oven to 350.
Lightly grease a 9x9 glass baking pan.
Prepare your apples.  Toss in brown sugar, cinnamon, and nutmeg. Set aside.
Beat butter, cream cheese, and sugar together until fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla.
Add flour, baking soda, and salt and stir until combined.
Fold in apples.
Pour into prepared pan and bake for 40-50* minutes or until crust is browned and toothpick inserted comes out clean.

*The original recipe called for 60-70 minutes but my oven runs hot.  I also had to lower the coffeecake to the lower rack at the 35 minute mark because it was browning too quickly.

February 8, 2014

Funfetti Pound Cake

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When you are in an emergency birthday fix, this is the cake to make.

I've helped with our local Awana organization for years.  It is an evening where kids get to learn verses, compete in games, and get to know kids your age that share a love for Jesus.  This year, I've been a leader for the 3rd-6th grade girls and loved every minute of it.  A couple weeks ago, when we were going around the table and saying the highlights of our week, one of my girls, Kathy, told us her birthday was tomorrow.  Well, that wasn't going to go uncelebrated!  All the girls thought it would be a great idea if Miss Mary Frances would bring a cake next week.  Who was I to say no?  So a cake I was to make.  Instead of hauling a cake pan with a layered cake and lots of frosting (and risk dropping it and making a mess) I decided to make a pound cake in a loaf pan.  The only thing about pound cakes is they aren't really an exciting shape.  And they don't really have any exciting colors.  Or frosting.

Boooooooring.  Not all celebratory. 

When in doubt, pull out the container of sprinkles!  They truly make any dessert eye catching and delicious.  All of us girls enjoyed these slices of thick, buttery, colorful cake while reciting verses and saying sections.  They didn't even complain about the lack of frosting.  That is saying something.

 
 
This cake, wow ... Let me explain.  No, that would take too long.  Let me sum up.  extra points for naming that movie!
 
1. You know a good pound cake when it has a crispy edge that melts into an intensely buttery and thick cake.
 
2. This is a good pound cake.  No, I take that back.  This is a fantastic pound cake.
 
3. It is guaranteed success, even for beginning bakers.  There are only 7 ingredients (counting the salt!) and one bowl to mix in.  No fancy ingredients or measurements or anything.
 
Make it.  Devour it.  It is someone's birthday somewhere!

 
Funfetti Pound Cake
Recipe Source: Adapted from Martha Stewart
Yield: 1 loaf, or 12 slices
 
 
1 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
1/2 sprinkles
 
Cream butter and sugar together.
Add eggs, beating well after each addition.
Stir in vanilla and salt.
Stir in flour, stirring until incorporated.
Gently fold in sprinkles.
Pour into greased and flour 8x4 loaf pan.
Bake at 350 degrees for 60 minutes.
Let cool, slice, and enjoy!

September 18, 2013

Cinnamon Apple {Zucchini} Cake with Oatmeal Crumble + Novel Update

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I've mentioned this recipe before.  But since I've made it so many times and have tweaked to my where my family requests it all.the.time. I decided to go ahead and post it.

It's so good. And it tastes like apples, which right now, is a really popular flavor.  Fall and all. Even better, it uses up any zucchini left over. Am I the only one who has that problem?  Ready for all fall foods but summer produce keeps hanging over their heads?

Somehow, when you sauté zucchini in sugar, cinnamon, and lemon juice, it takes on the exact flavor of apples. Has fooled every person who has tried it and my dad has taken pieces to work just for his employees to try.

Apples: every time. 


The ingredient list looks long, but don't worry; this recipe is super easy. Sauté the zucchini. Whip up the cake batter. Make the crumble. Layer them and pop in the oven. That's it and out comes this delicious cake full of texture and flavor. And cinnamon. I really like cinnamon:)



I have no idea to write now. I'm tired ... and still not feeling great. Umm, let's see ... 
Oh, wait!  I'll tell you more about my novel!  The more I write, the more background info I have to create. Like, the country's history. And why a person could disappear and not want to come back. Why music can both heal and kill. And I still have a LOT of work left.  It's amazing how much a story can change with time. There are little bits if my original plot but nearly all of it is edited or new ideas. Characters are created, plot twists fabricated, and mistakes, well, are everywhere. Writing this novel has been an ongoing test of patience and creativity. It takes time, but it is rewarding.  

*By this afternoon (sorry I didn't plan far enough ahead to get this on here by publish time) I will have one of my most recent scenes right here. Sorry!*

As we walked away, I mused, “I wonder who this Duchess is.”

            “I’m going to find out.”  Kurt swallowed his bite of bread.  “I’m going to find her and ask for help.”

            I remained silent, but my doubts were growing stronger.  This Duchess was obviously important and the likelihood of her taking the time to listen to two poor children?  Not likely.  Not willing to burst Kurt’s bubble, I followed him towards the main marketplace. 

            “Ouch!” I yelped as a man trod on foot.  Hopping after Kurt, I asked, “Why are we going through the market right now?”  I pushed past a women carrying a basket full of cloth.  “Its so busy!”

            Kurt turned and gestured behind him.  “We have to go through it to get to the castle.”

            I sputtered as dust filled my nostrils.  Waving it aside, I groaned.  “Couldn’t we just wait?”

            Pulling me aside, Kurt shook his head in exasperation.  “Aubria, our chances of getting help aren’t very good.  The sooner we get in, the sooner we make our request, the sooner we know our answer.  Understand?”

            I looked at the ground.  “Yes.”

            Kurt forced a smile and said, “I know its hard to almost drown and then come humiliate yourself.”

            “You do the crazy things for the people you love,” I reflected.

            I caught his glance and added, “For my parents, I mean.  And for Dalice.”

            He paused and then nodded.  “Right.”

            “Right,” I said under my breath. 

            “Hey you!”  A large man with scars across his face stomped over to where we were standing.  “What are you doing there?”

            “Uh, talking?” Kurt offered.

            An ugly smile covered the man’s face, crinkling his scars into grotesque patterns.  Tossing his cup aside, beer splattered on the street, some hitting my dress.  I flinched, a sinking dread in my stomach.

            “I don’t think you’re supposed to be there,” he took a step forward.  “Or here at all.”

            “I’m sorry,” Kurt stepped backwards. “And we’ll be going now.”

            “Right,” I announced, loudly this time.

            Our Scar Man chuckled, but how something good could sound so offensive, I wasn’t sure.  Before I could back away and disappear in the crowd, he grabbed my arm and said, “I haven’t had a profit in days.  You should catch a pretty price at the market.”

            “No!” Kurt pointed his finger at us.  “You will not take her.”

            I moaned, this situation eerily familiar.  “Oh Kurt, its no use.  Remember what happened last time?”

            “Glad to know you are used to this, missy.  You make my job so much easier.”  He began to pull me away, clamping his other hand over my mouth.  Dirt and other things I didn’t wish to identify smothered my face, the stench of garbage sickeningly overpowering.

            I twisted to see Kurt lurch after us, but it was no use for another man wrested him into submission.  I stretched my neck, trying to get a breath.  “You’re breaking the law, you know!” I gasped out.

            He slapped me and muttered, “Doesn’t matter to me.  And it doesn’t matter to you either.”

            By taking back alleys, we were at the makeshift auction within minutes.  The castle walls and towers soared above us and I wondered why they chose to conduct such business so close to the main castle.  But it was a hidden location.  The only exit was a small archway leading to a maze of alleys and the rest of this slave trading arena was surrounded by high stone walls covered in moss and greenery.  There was no way out. 

            Kurt and I were shoved into line with other people.  I was shocked by their haggard faces and frankly, disgusting clothes.  As I glanced at myself, I was appalled my own appearance.  My dark hair was no longer smooth, but stringy and my dress worn stains and tears worthy of the rag pile.  Humiliation swept over me and I covered my face in my hands.  Although I wasn’t the only one crying, I felt like I was losing my last shred of dignity among these people.

            “We’re going to be okay, Aubria.”  Kurt twisted his hands awkwardly.  “We may be sold, but we won’t be slaves.  I’ll make sure to get you home.  Please don’t cry, Aubria, not now.”

            “Its not that,” I sobbed.  “Look at me, Kurt.”  I wiped my eyes angrily and stood straight.  “Look at the clothes I am wearing, my hair, my hands, my face.”  I lowered my voice and whispered harshly, “I am now associated with these people.”  I swept my hands over the group around us.  “And I hate it.  I have never felt so worthless in my entire life.  Ever.”  I looked away, fury keeping the words inside, but not the tears.

            Kurt leaned back, a stunned look on his face.  “That’s really what you are thinking?”

            “Yes,” I gritted my teeth.  “Thank you for not understanding!”

            His eyes narrowed.  “That’s not it, Aubria.”  He licked his lips.  “I don’t think you look like a slave or a vagabond.  I don’t see your clothes, or your hair, or your face.  I see a friend, I see a girl beautiful for her courage and her loyalty.”  He grabbed my shoulder.  “Don’t you see?  Don’t you see what you’ve been through has only made you better?”

              I wavered.  “But I don’t feel it at all.”

            “Just because you can’t feel it doesn’t mean its not there.”

            A whistle silenced the group of slaves and Scar Man stepped up onto the platform.  “You all know the routine, so I won’t go over rules and such.”  He jerked his head at the first slave in line.  “Get up ‘ere.”  Eying the man, Scar Man began a pitch, describing the man and showcasing him in front of the shady crowd.  I began to feel sick, knowing it would be me soon.

            The man was quickly sold, but the next person, an older woman, took more to time to finagle and argue.  Her wrinkled face was wet, but completely emotionless, a stone mask for the sadness inside.  I closed my eyes, unable to watch.  “Oh ( ) please let us get out of here.”

            After the women were two young boys and the younger one was crying for his mother.  “Mother, where are you?  Please come get me!” he whimpered again and again.  The older boy held his brother close, trying to console him.  Unable to take it any longer, I stepped out of line and ran up to the platform.  I knelt in front of the boys and held out my arms.  “I’m not your mother, I know,” my voice cracked.  “But I’ll hold you anyways.”  As the boy crawled into my arms, I wished more than anything I had my mother’s arms to crawl into. 

            “Get away, girl,” Scar Man growled.  He jerked my arm and I let out a cry of pain.  Scar Man was about to hit me, when a man ran from the archway and into the small courtyard.  It was Harner.  “What do you think you are doing with this girl?” Harner demanded. 

            “None of your business!” Scar Man gnarled. 

            Harner ran up the platform and pulled his hand off of my arm, not struggling at all with Scar Man’s resistance.  “Actually, this is a friend of mine.  As is the boy.  They’ll be coming with me.”

            Scar Man jerked his arm away from Harner.  “And what is gonna stop me from pounding you?”

            “Me!”  Brayden lumbered into the courtyard, his bristly face red and his hands clenched.  He pushed his way through the crowd, his barrel chest cowing many of the undersized slave traders.  Scar Man wilted a little, but kept up his bravado.  “This is business and you can’t come in without agreeing to trade.”  He rubbed his thumb and forefinger.  “How badly do you want her?”

            Harner crossed his arms.  “Not as badly as you want to keep your life.”  He leaned closer.  “We aren’t going to stoop to selling human beings for a living like you.  We will however, take what is ours and these two are with us.”  He patted Brayden and gestured pointedly.  “Give us the girl and that boy.”  He pointed to Kurt.

            Scar Man hesitated, but seeing no backing from his fellow traders, he took me and threw me at their feet.  “We’ll meet again, on my terms, like gennelmen.  You hear?”

            Harner pulled me to my feet, dusting me off.  “We don’t hear anything.”  Then he began down the platform, Kurt and Brayden following.  As we exited under the arch, we heard the bidding begin again and I shuddered, thinking of that little boy and his brother.  “Can’t we help them?”

            Harner sighed.  “I’m afraid not, missy.  I’d have that whole courtyard up in arms against me if I jsut started freeing all their slaves.  I barely got out of there with you two.”

            “But no one challenged you,” I observed, stumbling to keep up with him.

            “Ah,” he smiled sadly.  “Not that you saw.  But they did.  Under their cloaks, with their eyes.  Minutes more and they would’ve.  Tis dangerous business, the slave trade.  Lots of ruthless men.”

            “Not for the likes of us,” Brayden added, his neck still red.

            “Here,” Harner ducked into an alley.  “This is the way.”

            “The way where?” Kurt asked, ducking and following.

            “To the castle’s lower level.”

            “What!” I exclaimed.  “The castle’s lower level?”

            “How do you know?  I mean how did you?” Kurt sputtered.

            Brayden chuckled.  “I have friends who work here.”

            “So,” I could tell Kurt’s mind was racing.  “You can get us into the castle?”

                        “Yep,” Brayden grinned, obviously pleased wiht himself.

            “How did you know we wanted into the castle?” I ventured quietly, avoiding eye contact with Kurt.

            Brayden patted my shoulder.  “Guessed it, missy.”

            Kurt looked down, red creeping up his neck.  “Thank you.”

            “Think nothing of it, young un.”  Harner continued walking.  “You two are good ‘uns.  Got your heads on straight.  Whatever you want, tis sure to be important and we’re going to help you until its done.”

  
Cinnamon Apple {Zucchini} Cake with Oatmeal Crumble
Recipe Source: Adapted from Crazy for Crust
Yield: 9 or 16 servings

For the filling:
3 cups zucchini, peeled, seeded, and chopped
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon cinnamon

For the cake:
3/4 cup whole wheat flour
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup brown sugar
1/2 cup milk
1/4 cup oil
1 egg

For crumble topping:
1/2 cup oats, ground up
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon oil

Instructions
Preheat oven to 350°. Spray an 8” square pan with cooking spray.
Add zucchini, lemon juice, sugar, and cinnamon to a frying pan over medium heat. Cook for about 3-4 minutes, until the zucchini just starts to turn opaque, but is still white. Remove from heat to cool.
Whisk flours, baking powder, salt, and cinnamon, nutmeg, and brown sugar together in a medium bowl.
Stir milk, oil, and egg in a large bowl.  Stir dry ingredients into wet and stir until just combined. Pour into prepared pan.
Sprinkled cooled zucchini evenly over the top of the cake batter.
Make the crumb topping: stir together oats, sugar, cinnamon, and oil. Sprinkle over zucchini.
Bake for 30-35 minutes until a toothpick comes out clean.

My Appleless Applesauce Granola Scones also use zucchini for apple flavor. 


And this Apple Crisp is an often requested recipe. We make it all.the.time in the fall and winter.


What is something that takes/has taken you a lot of time but was so worth it in the end? 

August 7, 2013

Strawberry and Pineapple Sprinkles Cake with Greek Yogurt Frosting

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Let's talk colors.

What would our world be without them?  Black and white?  Those ARE colors. Clear?  Um, that's just weird. Well, I adore color and color combos and patterns. The possibilities are truly endless.


One of the reasons this cake is my favorites is because of the sprinkles. All those gorgeous colors!  So fun and whimsical. Ah, I just love sprinkles!  


Rainbows are also full of color. The other day, I was walking, like I do almost every morning, up and down our driveway (it's long:)  I almost didn't because it was sprinkling hard (or raining lightly, take your pick.)  I did however, and coming back, I saw this huge rainbow. You could only see it once you walked almost the whole way down. It arched over our house and I could see the entire thing. I ran back (I do not run first thing in the morning and that "run" definitely solidified that in my mind!)  My dad and one of my brothers were up and I ran all the way back to tell them and all they said was "Cool."


Cool!?  How often do you see an entire rainbow?  It was gorgeous and my shadow looked so small underneath it. It was such an awesome reminder of God's promise to Noah and also His promise for me. I also thought of how I would've missed it had I let some rain drops stop me. 

Sometimes, we have to walk through the rain in order to see the rainbow. Sometimes, it's the storms in life that bring us the most beautiful moments. Those moments can be quick; the rainbow was fading minutes after I saw it. By the end of my walk, it was gone. Don't let those rainbow moments in life fade without us appreciating them. 




Strawberry and Pineapple Sprinkles Cake with Greek Yogurt Frosting
Recipe Source: The Sweet {Tooth} Life. Cake from Averie Cooks. 
Yield: 12 slices 

Cake:
1/2 cup all purpose flour
1/2 cup white whole wheat flour (+ 1 tablespoon for tossing with frozen fruit)
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1 large egg
1/2 cup buttermilk
 heaping 1/4 cup plain greek yogurt
 2 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
3/4 cup frozen pineapple, (I used chunks and I did cut them into smaller pieces)
3/4 cup frozen strawberries, diced 

Greek Yogurt Icing:
3/4 cup plain greek yogurt
1/4 cup powdered sugar 

1/4 - 1/2 cup sprinkles 

Instructions:

Preheat oven to 350F.  Grease and flour an 8 inch cake pan and set aside.

In a large bowl, whisk together flours, sugar, baking powder, cinnamon, and salt.

In a separate small bowl, whisk together the next 5 ingredients.

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Don't overmix !

In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.

Gently and briefly fold the fruit into batter.  Pour into prepared pan and bake for 30-45 minutes.  Baking time will depend on your oven and batter, so check periodically after 30 minutes.  Mine took about 35.  Let cool before frosting.

For frosting: Strain yogurt using same method as in the tzaziki.  (I only did mine for 30 minutes, not 4 hours)  Once strained, gently stir in powdered sugar.  Frost cooled cake with frosting and sprinkle with the sprinkles.  Cut and enjoy!

 
 

July 11, 2013

Moist Latte Coffee Cake

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Coffee shops are foreign territory to me.




I entered the realm of coffee beans and pastries and overpriced drinks at Starbucks for the first time ever last week.  Who would've thought you could make coffee the bazillion different ways they offer it?  I mean, does anyone just drink coffee with a little sugar anymore?  Not at Starbucks, that's for sure.  True, it's a wonderful place to go talk, but I think I'd rather go on a walk with someone than spend almost five bucks on a cup of coffee. Just sayin'.


I had to do some research before I named this coffee cake. Mocha?  Latte?  Frappechino?  I finally concluded it was latte, since there is milk and no chocolate. Coffee connoisseurs, please correct me if I am wrong. And if I am, don't let it stop you from making this!  This coffee cake is amazing. The recipe is from Simple and Delicious and I actually made exactly as written except for the addition of yogurt.  The combination of applesauce, butter, and yogurt makes this very moist.  I wanted to make sure it wasn't at all dry.  And the coffee flavor is strong!  There is no lack of it, but it isn't at all bitter or overpowering.


See those lighter swirls on top?  That, my friends, is a coffee crumble. Just to take it to the next level, there is a buttery crumble sprinkled over the batter before baking which adds to the moisture and tenderness. Those little dots are almost better than the cake itself. Almost. How can you beat a latte coffee cake full of rich, sweet coffee flavor?  That's right ... you can't!  

All those conversations over coffee?  This is like a comforting mug of a hot latte in a cake. 

Latte Coffee Cake
Recipe Source: Adapted from Simple and Delicious
Yield: 6-8 slices of cake and 3-6 muffins

Cake:
1/4 cup butter, softened
1 cup packed brown sugar
2 eggs 
1 tablespoon plain greek yogurt 
1/4 cup unsweetened applesauce
1/2 cup buttermilk*
1/2 cup strong brewed coffee
1 tablespoon instant coffee granules
1/2 teaspoon vanilla
1 cup all purpose flour
2/3 cup whole wheat or white whole wheat flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt 

Crumble:
3 tablespoons flour
2 tablespoons brown sugar
1/2 teaspoon coffee granules 
1-1/2 to 2 tablespoons butter, chilled and cut into 1 inch cubes 

Preheat oven to 375. Grease and flour a 10 in. cake pan and line 5 muffin tins. 

For the cake:  In a large bowl beat butter and brown sugar until crumbly. Add eggs, yogurt, and applesauce and beat well. Whisk buttermilk, coffee, coffee granules, and vanilla until granules are dissolved. Add to butter mixture and stir. 

Whisk flours, baking soda, baking powder, cinnamon and salt. Add to butter mixture and stir until just moistened. Fill the cake pan almost 2/3 full and divide remaining batter between muffin tins. 

For the crumble: Cut butter into flour, granules, and sugar until crumbly. 

Sprinkle crumble over cake and muffins. 

Bake cake for 25-30 minutes or until edges are browned and toothpick inserted comes put clean. Bake muffins for 15-20 minutes or until edges are browned and toothpick inserted comes out clean. 

Enjoy!

*If you don't have buttermilk, you can add one tablespoon vinegar or lemon juice to one cup of regular milk and stir, letting sit for about five minutes before using.  In this recipe, just use 1/2 tablespoon of lemon juice or vinegar to a half cup milk.  I used 2% milk.

More cakes:

Toffee Crunch Pound Cake


Pumpkin Carrot Cake



Oreo Layer Cake (easy)

June 20, 2013

Caramel Toffee Pecan Ice Cream Cake

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My family is kind of odd. My dad doesn't like chocolate, but I've gotten used to that. But recently I learned something that stopped me dead in my tracks. My grandma doesn't like ice cream. 

Please explain to me how that is possible?!  

How could anyone not like ice cream?!


Summer is my excuse to eat ice cream at least twice a day. That cold and creamy and sweet ice cream is just so good. For Father's Day, I updated ice cream and layered it in a freezer pleaser cake. It was a wonderful way to end a Father's Day filled with outdoor stuff.  For Grandmothers Day? ... Umm, carrots?  (Kidding, really.  I would never give my grandma carrots. Maybe Pumpkin Carrot Cake though ...)

This cake has three layers: cookie crumbs, ice cream, toffee pieces, and cool whip. The beauty of this recipe is that it uses store bought ingredients. Less work, less time, but still a stunning dessert. You could make the cookies and ice cream from scratch ... but really, get a life!  One that involves eating this!


 
 
Say hello to Caramel Toffee Pecan Ice Cream Cake. 
 
You people are a lot more polite than I!  I just ignored formalities and ate my slice like pizza in 2 bites. And then I ate the rest if my sisters slice and then my brothers pecans. Hello probably would've been a nice thing to say. But this is obviously optional. 

Toffee is incredible stuff. It makes this cake pie ice cream (what do I call this?) so good. It is crunchy and sweet and pairs perfectly with the buttery shortbread and creamy ice cream. 


Now, there is a little warning that goes along with ice cream cakes. I have read so many blog posts about what a pain ice cream is to spread. Having made this twice, I can attest to that!  Because you let the layers freeze in between spreading, the second layer of ice cream will be easy since it will have had been since it had been sitting our for a while. 

To avoid having the outside of the ice cream box soaked with liquid ice cream and the inside frozen solid, I would recommend dividing your ice cream between two bowls and letting it sit for about 15 minutes, stirring occasionally.  This will guarantee the ice cream will soften evenly. Your goal would be soft serve consistency, but don't worry if it doesn't work completely.

Mines didn't because I'm not an incredibly patient person AND my dad was almost home while I was making it as a surprise. It doesn't have to be perfect.  I mean, this is ice cream! Who doesn't like ice cream?!

Just pretend I never told your about my grandma.


Caramel Toffee Pecan Ice Cream Cake 
Recipe Source: The Sweet {Tooth} Life.  Adapted from Taste of Home.
Yield: 12-16 servings

2 tablespoons butter
1 cup Heath toffee bits
6 cups (12 oz.) butter pecan ice cream
8 oz. Cool Whip (regular or lite)

Crush cookies into crumbs, either by hand or using a food processor.  If using a food processor, add butter to crumbs and process until combined.  If using hands, place crumbs in a large bowl and stir in melted butter.  You will have 2-/12 cup crumbs.  Press 1-1/4 cup crumbs onto bottom of greased 9 inch springform pan.  Sprinkle 1/3 cup toffee bits over crust.  Spread 3 cups softened butter pecan ice cream over crust.  Freeze for 10-15 minutes.

Remove cake from freezer and press remaining crumbs on top of ice cream layer.  Sprinkle another 1/3 cup toffee bits on top of crumbs.  Spread remaining 3 cups of softened ice cream on top.  Let freeze for 10-15 more minutes.

Remove from freezer and spread softened cool whip over ice cream layer.  Sprinkle with remaining 1/3 cup toffee bits and cover.  Freeze for at least 15 more minutes or until ready to serve.

To serve, remove from freezer 5 minutes before to let soften.  Drizzle with caramel sauce if desired and serve.

Notes:   To avoid having the outside of the ice cream box soaked with liquid ice cream and the inside frozen solid, I would recommend dividing your ice cream between two bowls and letting it sit for about 15 minutes, stirring occasionally.  This will guarantee the ice cream will soften evenly. Your goal would be soft serve consistency, but don't worry if it doesn't work completely. 

Another stunning springform pan dessert?  Peanut Butter Oreo Mousse Torte!


Need more toffee?  This Toffee Crunch Pound Cake will definitely be enough!


My Chocolate Toffee Pretzel Cookie Cups are super soft cookies stuffed with chocolate chips, pretzels, and (you guessed it) toffee!  Baked in a cupcake pan to ensure ultimate softness.

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